Kerala style Mutton Kurma (Mutton in coconut and cashew gravy)

Mutton/lamb Korma is one of the most popular side dish in India, but the method and style of preparation varies from home to home. Coconut and cashew gravy makes this dish so rich and aromatic spices gives so much flavor at the same time.

Like other curries , we don’t use red chili powder in the kurma. Green chili and black pepper gives the hot kick and you can adjust them as you prefer.This recipe is from my sister and taste of  – Kerala porota and mutton kurma combo she used to make still there in my mouth. They very well go with ghee rice, batoora, Parathas  , vellayappam and chapathis too.

This recipe was there in the draft for very long time. I was busy with shifting to new house and some back-end work is going on to make my precious space better for both my readers and myself. Hope I can finish them at earliest.

Do try this recipe and lemme know your feedback. Hope you will love it as much as we do.

⇒ Click here for the Recipe!


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8 Replies to “Kerala style Mutton Kurma (Mutton in coconut and cashew gravy)”

  1. I love this. My favorite Indian dishes are kormas, with creamy nut-based sauces.

    1. Yeh they are absolutely delicious!! hope you will love this version too, if you happen to try!!

  2. Oh wow! such yummy food all on one platform.
    We make mutton korma usually like this at our home omitting the nuts. I’ll try adding them next time and see what difference does it make.
    I found your blog from the blogging meetup and I am glad I did.
    Happy blogging


    1. Thank you sooo much Mariyaah 😀Welcome to my precious space! Soo glad to have you here!!
      Adding nuts paste makes curry rich and it will definitely taste better, hope you will love this version of Kurma!! Would love to hear from you, if you tried!!
      Stay around and happy blogging to you too!

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